Mammals and Ruminant Lactating Milk Composition and Comparison

Milk contains components that are essential to humans such as
proteins, carbohydrates, fat, water, all the B-vitamins, vitamins A and
D, calcium and phosphorus.

It also provides energy. An important protein in milk is casein (in many cases 80% of the milk protein).This
is the base for cheese making. Casein is linked to calcium phosphate,
which is why milk contains a relatively large amount of this salt that
is a very important nutrient for humans and animals. In addition to
casein, milk contains whey proteins (20% of the milk protein).

The whey
proteins are in most cases not incorporated in the cheese; they remain
in the whey. Whey proteins (globulins and albumins) have a very high
nutritive value.

Milk protein is of a high quality.

This means that the
human body can use a large part of the protein efficiently. Proteins in
various other foodstuffs have a complementary effect.

In combination
with cereals, potatoes, meat, eggs or nuts in one meal, the body can use
an even greater percentage of the milk protein. Apart from milk,
there are other animal protein sources such as fish and meat. Vegetable
protein, which is also important in making the body's proteins, is found
in cereals and pulses. Protein is needed by the body for growth,
replacement of worn-out body proteins and the production of compounds
that the body needs.

Milk sugar (lactose) is a carbohydrate, a necessary
component to keep the body going. Our bodies burn carbohydrates in the
same way an oven burns wood.

Through this combustion, energy is released
which is used by our bodies for many kinds of activities.Milk fat
is present in the form of small fat globules, which have a lower weight
than the other components of the milk.

When cow milk is allowed to
stand, these globules collect on top of the milk and form a layer of
cream.

Buffalo milk also forms some cream on top, but other kinds of
milk, such as that of sheep and goats, hardly form a layer of fat at
all.

For these types of milk one needs to separate the cream from the
milk. Milk fat is easy to digest.

The body uses fat as a fuel or stores
it as fat reserves.The composition of mother's milk and milk from cow, buffalo, goat, sheep, camel, donkey and lama .

Milk source

Fat%

Protein %

Lactose%

Calcium %

Energy (cal/100g)

Human(mother’s milk)

4.6

1.2

7.0

0.0

73

Friesian cow

3.5

3.3

4.6

0.1

62

Guernsey cow

4.7

3.2

4.7

0.1

75

Indian buffalo

7.5

3.8

4.9

0.2

100

Goat

4.5

3.3

4.4

0.1

71

Sheep

7.5

5.6

4.4

0.2

105

Mare

1.6

2.2

6.0

0.1

47

Donkey

1.5

2.1

6.2

0.1

46

Camel

4.2

3.7

4.1

-

70

lama

3.2

3.9

5.3

-

65

This
may be partly explained by differences in the digestive system of the
two groups.

Apart from the differences in cream formation there are
other differences between the various kinds of milk. There is a lot of
provitamin A (carotene) in cow milk, giving it its yellow colour, but
not in buffalo, goat or sheep milk.

In the milk of goats and sheep the
carotenoids are already converted into the colourless vitamin A.

This is
why only cow milk is yellow in colour. Buffalo milk curdles sooner
than cow milk.

Unless the preparation is adjusted, cheese made from
buffalo milk will mature more slowly and have a drier consistency than
cheese made from cow milk.

Goat milk can have an unpleasant smell; this
can be prevented by boiling the milk as soon as possible after milking.

Between some goats or breeds of goats there may be a difference in the
taste of the milk. Cow milk accounts for 91% of the world's milk
production.